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Ingredient
Sausage Picatta Pasta
Introduce
Chef :
Lance WilsonSausage Picatta Pasta
This recipe works well with light flavored sausages. I used a herb de provence turkey sausage.
Ingredient
1 lb
sausage
1 Tbsp
oil
1/4 cup
water
4 cloves
garlic, minced
1 tsp
red pepper flakes
1 tsp
oregano
1 tsp
black pepper
2 cup
chicken stock
1 Tbsp
unflavored gelatin
2 Tbsp
capers
4 Tbsp
butter
1-2 Tbsp
cream
1 lb
pasta
Cooking instructions
* Step 1
Prepare your ingredients. Combine the aromatics, juice the lemon and add the capers. Hydrate the gelatin in the stock by sprinkling it on top.
* Step 2
Add the oil, sausages and water to a pan. Cover and simmer 10 min.
* Step 3
If the liquid has not evaporated, removed the sausages and cook the water off.
* Step 4
Sear the sausages in the rendered fat over medium high heat. Remove the sausages afterwards.
* Step 5
Pour the fat off.
* Step 6
Add the onions, garlic, oregano, and chile to the pan. Deglaze the pan scraping up the browned bits.
* Step 7
When the aromatics begin to brown, add the stock/gelatin mixture. Simmer for 5 min and reduce.
* Step 8
Add the capers and lemon juice and let simmer.
* Step 9
Cook the noodles.
* Step 10
Add the butter to the sauce and whisk until melted.
* Step 11
Drain the pasta, reserving 1/4 cup pasta water. Return the noodles to the pot with the reserved water, slice the sausage and add to the pot as well. Turn the heat off.
* Step 12
Add the pasta sauce and the cream and mix well.
* Step 13
Cover the pasta. And clean the pots while the pasta sauce thickens.
* Step 14
Plate and enjoy
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